GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  H+F Burger Bar
Address:  675 Ponce de Leon AVE STE 170
City:  Atlanta Time In:  10 :  55 AM Time Out:  01 :  00 PM
Inspection Date:    03/14/2017   CFSM:   Carol Simmons
Purpose of Inspection:    Routine    Followup    Initial   
     Issued Provisional Permit    Temporary     
Risk Type:   1   2   3 Permit#:  FSP-060-003500
Risk Factors are food preparation practices and employee behaviors most commonly reported to the Centers for Disease Control and Prevention as contributing factors in foodborne illness outbreaks. Public Health Interventions are control measures to prevent illness or injury. Good Retail Practices are preventive measures to control the introduction of pathogens, chemicals, and physical objects into foods.
Last Score

93
Grade

A
Date

06/22/16
Prior Score

100
Grade

A
Date

11/09/15
CURRENT SCORE CURRENT GRADE
 
55
  
U
SCORING AND GRADING:     A=90-100    B=80-89    C=70-79    U≤69

FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
(Mark designated compliance staus (IN, OUT, NA, or NO) for each numbered item. For items marked OUT, mark COS or R for each item as applicable.)

IN=in compliance    OUT=not in compliance    NO=not observed    NA=not applicable    COS=corrected on-site during inspection      R=repeat violation of the same code provision=2 points
Compliance Status COS R
1 IN OUT NA NO Supervision 4 points
  circle circle     1-2A. PIC present, demonstrates knowledge, performs duties circle circle
  circle circle circle   1-2B. Certified Food Protection Manager circle circle
2 IN OUT NA NO Employee Health, Good Hygienic Practices, Preventing Contamination by Hands 9 points
  circle circle     2-1A. Proper use of restriction & exclusion circle circle
  circle circle   circle 2-1B. Hands clean and properly washed circle circle
  circle circle circle circle 2-1C. No bare hand contact with ready-to-eat foods or approved alternate method properly followed circle circle
  4 points
  circle circle     2-2A. Management knowledge, responsibilities, reporting circle circle
  circle circle   circle 2-2B. Proper eating, tasting, drinking, or tobacco use circle circle
  circle circle   circle 2-2C. No discharge from eyes, nose, and mouth circle circle
  circle circle     2-2D. Adequate handwashing facilities supplied & accessible circle circle
  circle circle     2-2E. Response procedures for vomiting & diarrheal events circle circle
3 IN OUT NA NO Approved Source 9 points
  circle circle     3-1A. Food obtained from approved source circle circle
  circle circle circle circle 3-1B. Food received at proper temperature circle circle
  circle circle     3-1C. Food in good condition, safe, and unadulterated circle circle
  circle circle circle circle 3-1D. Required records: shellstock tags, parasite destruction circle circle
4 IN OUT NA NO Protection From Contamination 9 points
  circle circle circle circle 4-1A. Food separated and protected circle circle
  circle circle     4-1B. Proper disposition of returned, previously served, reconditioned, and unsafe food circle circle
  4 points
  circle circle circle   4-2A. Food stored covered circle circle
  circle circle circle   4-2B. Food-contact surfaces: cleaned & sanitized circle circle
 
Compliance Status COS R
5 IN OUT NA NO Cooking and Reheating of TCS Foods, Consumer Advisory 9 points
  circle circle circle circle 5-1A. Proper cooking time and temperatures circle circle
  circle circle circle circle 5-1B. Proper reheating procedures for hot holding circle circle
    4 points
  circle circle circle   5-2. Consumer advisory provided for raw and undercooked foods circle circle
6 IN OUT NA NO Holding of TCS Foods, Date Marking of TCS Foods 9 points
  circle circle circle circle 6-1A. Proper cold holding temperatures circle circle
  circle circle circle circle 6-1B. Proper hot holding temperatures circle circle
  circle circle circle circle 6-1C. Proper cooling time and temperature circle circle
  circle circle circle circle 6-1D. Time as a public health control: procedures and records circle circle
    4 points
  circle circle circle circle 6-2. Proper date marking and disposition circle circle
7 IN OUT NA NO Highly Susceptible Populations 9 points
  circle circle circle   7-1. Pasteurized foods used: Prohibited foods not offered circle circle
8 IN OUT NA NO Chemicals 4 points
  circle circle circle   8-2A. Food additives: approved and properly used circle circle
  circle circle     8-2B. Toxic substances properly identified, stored, used circle circle
9 IN OUT NA NO Conformance with Approved Procedures 4 points
  circle circle circle   9-2. Compliance with variance, specialized process and HACCP plan circle circle
GOOD RETAIL PRACTICES
(Mark the numbered item OUT, if not in compliance. For items marked OUT, mark COS or R for each item as applicable. R = Repeat Violation of the same code provision = 1 point)
Good Retail Practices are preventive measures to control the introduction of pathogens, chemicals, and physical objects into foods.
Compliance Status COS R
10 OUT Safe Food and Water, Food Identification 3 points
  circle 10A. Pasteurized eggs used where required circle circle
  circle 10B. Water and ice from approved source circle circle
  circle 10C. Variance obtained for specialized processing methods circle circle
  circle 10D. Food properly labeled; original container circle circle
11 OUT Food Temperature Control 3 points
  circle 11A. Proper cooling methods used: adequate equipment for temperature control circle circle
  circle 11B. Plant food properly cooked for hot holding circle circle
  circle 11C. Approved thawing methods used circle circle
  circle 11D. Thermometers provided and accurate circle circle
12 OUT Prevention of Food Contamination 3 points
  circle 12A. Contamination prevented during food preparation, storage, display circle circle
  circle 12B. Personal cleanliness circle circle
  circle 12C. Wiping cloths: properly used and stored circle circle
  circle 12D. Washing fruits and vegetables circle circle
13 OUT Postings and Compliance with Clean Air Act 1 point
  circle 13A. Posted: Permit/Inspection/Choking Poster/Handwashing circle circle
  circle 13B. Compliance with Georgia Smoke Free Air Act circle circle
 
Compliance Status COS R
14 OUT Proper Use of Utensils 1 point
  circle 14A. In-use utensils: properly stored circle circle
  circle 14B. Utensils, equipment and linens: properly stored, dried, handled circle circle
  circle 14C. Single-use/single-service articles: properly stored, used circle circle
  circle 14D. Gloves used properly circle circle
15 OUT Utensils, Equipment and Vending 1 point
  circle 15A. Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used circle circle
  circle 15B. Warewashing facilities: installed, maintained, used; test strips circle circle
  circle 15C. Nonfood-contact surfaces clean circle circle
16 OUT Water, Plumbing and Waste 2 points
  circle 16A. Hot and cold water available; adequate pressure circle circle
  circle 16B. Plumbing installed; proper backflow devices circle circle
  circle 16C. Sewage and waste water properly disposed circle circle
17 OUT Physical Facilities 1 point
  circle 17A. Toilet facilities: properly constructed, supplied, cleaned circle circle
  circle 17B. Garbage/refuse properly disposed; facilities maintained circle circle
  circle 17C. Physical facilities installed, maintained, and clean circle circle
  circle 17D. Adequate ventilation and lighting; designated areas used circle circle
18 OUT Pest and Animal Control 3 points
  circle 18. Insects, rodents, and animals not present circle circle
Person in Charge (Signature)   (Print)   Carol Simmons Date:    
Inspector (Signature)  
Follow-up: YES circle   NO circle
Follow-up Date: 03/24/2017
Food Establishment Inspection Report Addendum
Violations cited in this report must be corrected within the time frames specified below, or as stated in the Georgia Department of Public Health Rules and Regulations Food Service Chapter 511-6-1, Rule .10 subsections (2)(h) and (i).
Establishment
H+F Burger Bar		 Permit #
FSP-060-003500		 Date
03/14/2017
Address
675 PONCE DE LEON AVE STE 170 		City/State
ATLANTA GA		 Zipcode
30308
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Cold Holding, Main Kitchen, Walk in Cooler, Chicken, raw 38.0 ° F Cold Holding, Main Kitchen, RIC 4 H F side, Vegetables, avocado 44.0 ° F Cold Holding, Main Kitchen, RIC 4 H F side, Ambient, 40.0 ° F
Cold Holding, Main Kitchen, RIC drawer H F side, veggie burger, 41.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Vegetables, lettuce 45.0 ° F Hot Holding, Main Kitchen, Warmer - Cabinet, Chicken, fried 146.0 ° F
Hot Holding, Main Kitchen, Bain-marie, Vegetables, collard greens 198.0 ° F Reheat, Main Kitchen, Bain-marie, Pasta, mac n cheese 135.0 ° F Hot Holding, Main Kitchen, Bain-marie, Pasta, mac n cheese 116.0 ° F
Cold Holding, Main Kitchen, RIC 3 H F side, Ambient, 40.0 ° F Cold Holding, Main Kitchen, RIC 2 H F side, Ambient, 38.0 ° F Cold Holding, Main Kitchen, RIC 1 H F side, Ambient, 28.0 ° F
Cold Holding, Main Kitchen, Prep Top Cooler, Chicken, raw breaded 51.0 ° F Cold Holding, Main Kitchen, RIC drawer, Chicken, raw 43.0 ° F Cold Holding, Main Kitchen, RIC 4, Ambient, 40.0 ° F
Cold Holding, Main Kitchen, Walk in Cooler, Chicken, raw 39.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Ambient, 38.0 ° F Cold Holding, Main Kitchen, RIC 2, Eggs, shelled 36.0 ° F
Cold Holding, Main Kitchen, RIC 3, Ambient, 34.0 ° F Cold Holding, Main Kitchen, RIC 2, Ambient, 38.0 ° F Cold Holding, Main Kitchen, RIC 1, Chicken, raw breaded 36.0 ° F
Cold Holding, Main Kitchen, RIC 1, Ambient, 22.0 ° F Just Cooked, Main Kitchen, Grill, Beef, burger 156.0 ° F Just Cooked, Main Kitchen, Fryer, Chicken, fried wings 180.0 ° F
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
1-2A Violation of Code: [511-6-1.03(1)(a)-(c)1,4,5,6-14,15, 16] Active managerial control measures are not satisfactory for establishment to be in compliance with code  New Violation.
2-1B Violation of Code: [511-6-1.03(5)(c)] observed failure of 2 employees washing their hands before donning gloves  New Violation.
2-2D Violation of Code: [511-6-1.06(2)(o)] observed 2 handwashing sinks not accessible (one had a bucket inside of the sink; other had a mop bucket blocking the sink)  New Violation.
4-2B observed Quat sanitizing solution in sani buckets between 0 and 100 ppm (Hops Chicken)  New Violation.
6-1A Violation of Code: [511-6-1.04(6)(f)] observed potentially hazardous food cold held at greater than 41F raw breaded chicken in prep top cooler near fryer at 51F  New Violation.
6-1B Violation of Code: [511-6-1.04(6)(f)] observed potentially hazardous foods being hot held below 135F (mac n cheese at 116F)  New Violation.
10D Violation of Code: [511-6-1.04(7)(c)] observed several food items not labeled with common name of food in reach-in cooler and walk-in cooler (Hops Chicken)  New Violation.
11D Violation of Code: [511-6-1.05(2)(x)] observed several cool holding units without internal ambient thermometers.  New Violation.
13A Violation of Code: [511-6-1.02(1)(f)(1)] observed expired food service permit dated 09/04/2016  New Violation.
14A Violation of Code: [511-6-1.04(4)(k)] observed in-use scoop touching food item (sugar) inside food container  Corrected On-Site.  New Violation.
14B Violation of Code: [511-6-1.05(10)(a)] observed wetnesting of clean food containers  New Violation.
14C Violation of Code: [511-6-1.05(10)(e)1&3] observed failure to properly invert or protect single use items (to-go boxes) (Hops Chicken)  New Violation.
14C Violation of Code: [511-6-1.05(6)(r)] observed single-use cups being used as a scoop inside food containers  New Violation.
14C Violation of Code: [511-6-1.05(10)(e)1&3] observed failure to protect coffee filters in its original packaging or food grade container  New Violation.
14C Violation of Code: [511-6-1.05(10)(g)(1)&(3)] observed exposed lip contact area of single use cups behind bar  New Violation.
15A Violation of Code: [511-6-1.05(1)(i)] Observed heavy rust buildup on storage racks in walk-in cooler (Hops Chicken)  New Violation.
15B Violation of Code: [511-6-1.05(3)(h),(i)] observed failure to provide test strips  New Violation.
16A Violation of Code: [511-6-1.06(1)(g),(h)] observed failure to provide hot water at handwashing sink inside walk-in cooler (59F Hops Chicken)  New Violation.
17C Violation of Code: [511-6-1.07(5)(a),(b)] observed grease like substance on floor near fryer area (Hops Chicken)  New Violation.
17D Violation of Code: [511-6-1.07(4)(b)] observed failure to have designated area for employee drinking cups  New Violation.
17D Violation of Code: [511-6-1.07(5)(d)] observed heavy dust buildup on condenser fans inside walk-in cooler (Hops Chicken)  New Violation.
18 Violation of Code: [511-6-1.07(5)(k)] observed fly activity in main kitchen (Hops Chicken)  New Violation.
   
   
Person in Charge (Signature)    Date:  
Inspector (Signature) Aniya Strong Date: 03/14/2017
Food Establishment Inspection Report Addendum
Violations cited in this report must be corrected within the time frames specified below, or as stated in the Georgia Department of Public Health Rules and Regulations Food Service Chapter 511-6-1, Rule .10 subsections (2)(h) and (i).
Establishment
H+F Burger Bar		 Permit #
FSP-060-003500		 Date
03/14/2017
Address
675 PONCE DE LEON AVE STE 170		 City/State
ATLANTA GA		 Zipcode
30308
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
Remarks Advisements
1. Only jewelry allowed is a plain wedding band. Nothing should be on the wrists
2. Please store single-use/service items 6 inches off the ground

**Facility should consider having 2 separate permits. One for Hops Chicken and one for H+F Burger Bar
*8Legal notice was issued: Facility must correct all violations by 3.24.17 and schedule an intervention hearing with F.C.D.H

Inspected by Shari Allen
Person in Charge (Signature)    Date:  
Inspector (Signature) Aniya Strong Date: 03/14/2017
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